Zucchini Muffins
These Zucchini Muffins are a delicious way to start off your day. Soft, tender, and moist, they come together quickly and easily with only two bowls and a whisk.
Ingredients
- 1 ¾ cups all-purpose flour (spooned and leveled)
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups grated zucchini (about 2 small or 1 medium; grate on the largest hole of box grater)
Instructions
- Preheat your oven to 425°F. Grease a 12-cup muffin pan or use paper liners.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract. Stir in the grated zucchini.
- Add the dry ingredients to the wet ingredients and stir until JUST combined. Do not overmix. Overmixing will make your muffins tough instead of tender.
- Spoon the batter into the muffin cups all the way to the top.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and continue baking for another 15-17 minutes until a toothpick inserted into the center comes out clean (a few dry crumbs are fine, but there should be no wet batter).
- Let the muffins cool for 5 minutes in the pan before removing.